Aperitif, Bourgogne Aligoté white wine, served chilled on its own or with Crème de Cassis liquor (another speciality of Burgundy).

For white meats choose among fine red wines such as Beaune 1er Cru, Monthélie and Ladoix-Serrigny or a strong white wine as for instance Pernand-Vergelesses 1er cru, Pouilly-Vinzelles and Montagny.

Red meats should be served with powerful, full-bodied wines, such as Mercurey, Morey Saint-Denis or Pommard.

Fish, whether in white sauce or grilled, naturally harmonizes with supple and well rounded white wines that have a distinguished acidity, such as Corton, Bâtard-Montrachet or Meursault Premier Cru.

Young and fruity Burgundy wines such as Macon, Bourgogne Chitry or Bourgogne Côte Chalonnaise go best with foreign cuisines (Couscous, tajines, paellas, woks…).

Goat cheese as well as Roquefort cheese should be served with fruity and lively white wines such as Bourgogne Blanc. Red wines such as Saint-Aubin or Chorey-les-Beaune go best with soft cheese (Brie, Camembert, Livarot …)

For Dessert choose a Crémants de Bourgogne (sparkling wine) whose fine bubbles and lightness bring a touch of pleasure to the end of a meal.

Additional information about Burgundy Wines:

In Burgundy there are many ways to discover our wines (tasting classes, table d’hôte lunch tastings, tours into the vineyards…). Choose your favourite activity by clicking on “Wine & Tourism”.